Ingredients
Scale
4 medium zucchinis (Halved lengthwise and scooped out to create ‘boats.’)
1 pound lean ground beef
1 small onion (Diced)
2 cloves garlic (Minced)
1 cup tomato sauce
1 cup shredded mozzarella, cheddar, or parmesan cheese
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Prepare zucchini halves by scooping out centers to form boats. Place on a baking sheet.
- In a skillet, heat olive oil over medium-high. Cook onion until soft, add garlic, then brown the ground beef. Drain excess fat if needed.
- Stir in tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer for 5-7 minutes until thickened.
- Divide filling among zucchini boats. Top with shredded cheese. Bake for 18-22 minutes until zucchini is tender and cheese is golden.
Notes
- For less soggy zucchini, salt the scooped halves and let sit for 10 minutes, then pat dry.
- Leftovers reheat well. Can be assembled ahead and refrigerated before baking.
- For a dairy-free version, omit cheese or use plant-based alternative.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 2 zucchini boat halves
- Calories: 325 kcal
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg